Ingredients
(for a 2.4 l loaf pan)

• 525 ml water, lukewarm
• 30 g starter
• 550 g rye flour type 1350 or 275 g wholemeal rye flour and 275 g type 1150 rye flour
• 150 g yogurt, room temperature
• 1 tbsp honey
• 1 tbsp pumpkin seed oil
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 50 g rolled oats
• 14 g salt
• Butter and oat flakes for the mold
• Pumpkin seeds and sunflower seeds for sprinkling

Grease the loaf tin and sprinkle with the rolled oats.

Pour the water into the mixing bowl of the food processor and dissolve the starter in it.

Add the flour, yogurt, honey and pumpkin seed oil. Mix with the flat beater of a food processor for approx. 4 minutes. Add the sunflower seeds, pumpkin seeds, rolled oats and salt and stir briefly into the batter.

Pour the batter into the prepared loaf tin. Sprinkle the pumpkin seeds and sunflower seeds on top and press down lightly with a wet brush.

Cover and leave to rise at room temperature for approx. 9-12 hours. The dough has now risen so much that it almost fills the loaf tin.

Heat the Merklinger to approx. 300-350 °C.

Prick the dough several times with a wet wooden stick up to the bottom of the loaf tin.

Place the tin in the hot Merklinger and bake the rye granary for approx. 60, or rather 70 minutes over a slightly decreasing heat.
bake.

After about 45 minutes baking time, remove the bread from the loaf tin and finish baking without the tin.

Remove from the Merklinger and leave to cool completely on the wire rack.